Monday, July 28, 2014

Classic Apple Pie with Crumb Topping

I love a good apple-crumb pie.  Like my mother and grandmother before me, I prefer using a softer apple, such as a MacIntosh that really cooks down.  I hate finding big, hard chunks of apple in my homemade pie, so I avoid using the firmer granny smith type apples usually recommended in apple pie recipes.

Variation:  Apple-Rhubarb Crumb Pie
For an added twist, substitute some cut rhubarb for an equal amount of apples, and increase the sugar by 1/4 cup to compensate for the tartness of the rhubarb.


6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons flour
3/4 teaspoons cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 T lemon juice


1/2 cup brown sugar
1/2 cup flour
1/4 cup oatmeal
3 tablespoons butter, chilled in freezer and cut into small pieces.

Prepare a 9 inch pie crust (single layer).  Do not bake.  For pie crust recipe, click here.

Heat oven to 425.  Mix all filling ingredients in a large bowl.  Turn the mixture into the prepared pie shell.

In medium size bowl, combine dry ingredients.  Drop in the butter. Use a pastry cutter and your fingers to mix the crumb mixture.  When satisfied, spread the crumb topping over the apple mixture.

Bake at 425 for 40 - 45 minutes, on the middle rack of your oven.  I use a pie shield to protect the crust and usually end up having to place a piece of tin foil on top to prevent crumb topping from burning.  Also, be watchful that the pie doesn't bubble out of the shell and onto the oven floor.

Serve warm with vanilla ice cream!

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